A dense chocolate cake decorated to look like a cup of cappuccino. It is dead easy to make, though it looks as though it has been concocted by a professional pastry chef. This cake can be made up to 5 days in advance, but add the whipped cream just before serving. Garnish with chocolate espresso beans if desired.

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Preparation

Preheat oven to 325F. Butter a 10" springform pan and line base with parchment paper.
Melt butter in a heavy pot over medium-low heat. Add ½ cup sugar and coffee, stirring until sugar dissolves. Add chocolate and stir until smooth.
Scrape chocolate mixture into a large bowl. Stir in egg yolks and flour.
Beat egg whites with an electric mixer until soft peaks form. Gradually beat in one-quarter of whites into chocolate mixture. Fold in remaining whites. Spoon batter into prepared pan.
Place pan on a baking sheet and bake for 25 - 30 minutes, or until edges puff and crack slightly but centre is not completely set. Cake will set as it cools.. Cool in pan, cover and refrigerate overnight.
Loosen sides of cake with a sharp knife. Release sides of pan.
Whip cream with sugar until cream holds its shape. Spread over top of cake.
Transfer cake to platter and sprinkle with cinnamon.
Cut into wedges, wiping knife clean between each cut.